Hawkins Watts New Zealand

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Beverages
: Acidified Dairy
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: Carbonated
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Applications - Beverages > Coffees
Citrates, Phosphates Acidity regulators, buffering agents The addition of coffee extract or coffee powder can dramatically affect the pH of the beverage. The addition of buffering salts, such as phosphates and citrates, can provide stability.
Caramelised sugars Aromatics, Flavour enhancers Caramelised sugar is ideal for enhancing coffee flavours, masking bitter substances and adding colour naturally. At Hawkins Watts New Zealand we have found that the highly caramelised sugar Felix Koch Offenbach (FKO) 75/760-02 gives good colour and bitterness.
Essential Oils   Lionel Hitchen Essential Oils offers a comprehensive range of herb and spice-based essential oils.

Amedeo Giovanni offers a full range of citrus essential oils, including orange, lemon and lime.
Oleoresins   Oleoresins from Lionel Hitchen Essential Oils such as cocoa, vanilla, cinnamon, clove, ginger and nutmeg can be used to enhance flavour.
Cocoa Powder Colour, Flavour We have a range of De Zaan™ Cocoa Powders from ADM for use in mocha products.
Natural Colours, Artificial Colours Colour While the addition of coffee extracts and coffee powder provides some colour, the hue and intensity may need to be enhanced.

Hawkins Watts New Zealand offers a comprehensive range of natural and artificial colours for use in all beverage applications.

Our suppliers, Cathay Industries, DD Williamson and FMC BioPolymer, cover the colour spectrum.
Mono and di-glycerides Emulsifier Palsgaard 0069 is a dispersible, general-purpose emulsifier that can be used to improve emulsification and mouthfeel in coffee products containing creamer or fat.
Flavours Flavour

Adding flavours to coffee is not a new concept.  The Arabs were the first to add spices such as cinnamon to their coffees, followed by an array of other flavours.  This was followed by the addition of citrus peel, spirits and chocolate.
Coffee beverages are now commonly available  with added flavours, spices, liqueurs, chocolates and cream notes to name a few. 

Symrise has a very successful range of flavours to complement coffee beverages including caramels, creams, spices, lattes, espresso and mocha flavours.
Carrageenan Gums, hydrocolloids, thickeners, stabilisers FMC BioPolymer has a range of Seakem Carrageenans and Novagel Colloidal MCC blends  that are specifically designed for retorted, pasteurised or UHT coffee beverages.  These products are standardised for milk protein reactivity and provide mouthfeel, opacity and unequalled suspension of insoluble particulate material.
Microcrystalline Cellulose (MCC)  
Potassium Sorbate Preservatives Potassium sorbate will prevent yeast and mould growth up to a pH of 5-6.
Sodium Benzoate   Sodium Benzoate has a similar effect on yeast and mould growth, but needs to be used in a product pH below 4, and is therefore well suited to carbonated beverage applications.
Fructose Sweeteners Hawkins Watts New Zealand has a range of sweeteners, including ADM Cornsweet Fructose, a crystalline sweetener with 1.2 - 1.6 times the sweetness of sucrose.

ADM Cornsweet Fructose also has a low glycaemic index.
Sweetness enhancer   SymLife® Sweet from Symrise is a flavouring which enhances sweetness, while allowing sucrose levels to be reduced by as much as 30%. SymLife® Sweet works well in combination with artificial sweeteners to help round out the aftertaste.

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Using Our Ingredients:

For more information on the use of our ingredients in coffees, and other beverage applications, see our Technical Toolbox.
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Hawkins Watts New Zealand,
43 Maurice Road,
PO Box 12-347, Penrose,
Auckland 1642,
NEW ZEALAND.

P    +64 9 622 2720
F    +64 9 622 2725
E    sales@hawkinswatts.com
W   www.hawkinswatts.com
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Hawkins Watts New Zealand is the trading name of Hawkins Watts Limited
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